| Ingredients | | | 5 | each | onions, sliced | | | 3 | tablespoon | sherry | | | 1 | tablespoon | butter, or margarine | | | 1 | tablespoon | flour | | | 6 | cup | beef stock | | | 3 1/2 | tablespoon | low-sodium soy sauce | | | 1 | | pepper, freshly ground | | | 1/2 | cup | parmesan cheese, grated | | | | | | | | | | ---beef stock--- | | | 2 1/2 | pound | beef bones | | | 4 | qt | water | | | 5 | each | anise seeds, whole | | | 5 | each | celery, tops | | | 2 | each | onions, whole | | | 12 | each | peppercorns | | | | | |
Directions:
| French onion Soup: In a large heavy-gauge soup pot saute the onions, dry, for about 2 minutes. When the bottom of the pot begins to brown, add the sherry and continue to saute the onions for 4 more minutes. Move the onions to a side, and melt the margarine in the pot. Sprinkle the flour over the margarine and stir the margarine-flour mixture. Slowly add 1 cup of the beef broth into the margarine-flour mixture, stirring as mixture thickens slightly. Combine the liquid with the cooked onions. Add the remaining 5 cups of the stock, soy sauce, and pepper, and simmer for 15 minutes.
Serve with 1 tb of grated parmesan cheese.
YIELD: Makes 8 (3/4-cup) servings.
Per Serving: 74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo, 0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium. Exchanges per serving: 3/4 meat -- 1.5 vegetable
beef stock: In an 8-quart stock pot combine all the ingredients and simmer for 1 1/2 hours, uncovered. Strain through a colander.
YIELD:Makes about 2.5 qts.
Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: 1/3 meat
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